Producing different food, really different way!
Shiitake (Lentinula edodes) is a wood-decaying fungus, originated in Asia, where for centuries it has been a sought as highly valued food. Not only for its excellent taste but also for complex nutritional composition, high content of vitamins. Shiitake is often called a long life mushroom.
Out of freshly cut wood we are creating gourmet ingredient or high nutritional value, all ecologically and sustainably.
* UMAMI - In literal translation means "strong and pleasant taste" Most often it is called the fifth taste - after the salt, sweet, bitter and sour. Each person first likes Umama for Mom's first time - it is contained in breast milk. Shiitake mushrooms are one of the few natural sources of this taste. The content of Lentinan, which is the basis of taste, is 3 times higher than other cultivation methods **.
**Brauer, D., Kimmons, T., & Phillips, M. (2002). Effects of management on the yield and high-molecular-weight polysaccharide content of shiitake (Lentinula edodes) mushrooms. Journal of agricultural and food chemistry, 50(19), 5333-5337.
Wood is a natural substrate for the growth of Shiitake and thus allows us to produce mushrooms, medicinal qualities, with a distinct fifth flavor of Umami * and meaty texture.
How we operate?
How to make fresh food out of wood? Shiitake is a wood-decaying mushroom, so it all starts with wood. We cut wood in the winter when it has enough nutrients and moisture.
By natural growing on wood we achieve three times higher Lentinan content than Shiitake grown on other substrates. Shiitake mushrooms are medically recognized as a natural remedy for the treatment of a number of civilization diseases.